An
English condiment whose recipe was apparently discovered in the East Indies by Sir Marcus Sandys, a native of
Worcestershire. On
returning home, he asked the English grocers Lea & Perrins to make up a
sauce that resembled his favourite condiment. It was launched commercially in
1838. The present-day Original and Genuine Worcestershire sauce, which still
bears the names of its inventors, is made of MALT VINEGAR, WALNUT and
MUSHROOMS, CATSUP, SHERRY and BRANDY, SOY SAUCE, PORK LIVER, SALT, SUGAR,
TAMARINDE, CAYENNE and BLACK PEPPER, CORIANDER, MACE, ANCHOVIES, SHALLOTS and
GARLIC and CARAMEL. The tamarinds, anchovies and pork liver are simmered in vinegar,
the liquor of which is then strained and combined with other ingredients. The
sauce must them mature for at least 6 months to bring out the full flavour,
before being pasteurised and bottled. Although Lea &
Perrins recipe is secret.
WORCHESTERSHIRE SAUCE continue
Worcestershire sauce has a long, almost venerable shelf life, and it is
used to effect in many recipes, especially in soups, sauces and gravies, in
tomato juice cocktail, and in salad dressing and you must shake the bottle
before use.
A similar condiment, based on soy sauce, is HARVEYS, which was introduced in the late 18th
century.
